Step 1

Soak the dried mushroom beforehand for at least an hour but preferably overnight.

Step 2

Put the potatoes in a pot and cover with water, add the mushrooms and the water in which they were soaked in.

Step 3

Add a pinch of salt, pepper and caraway seeds.

Step 4

Cook for around 20 minutes until the mushrooms and potatoes are soft.

Step 5

Add the cream and thicken with the roux.

Step 6

Season with vinegar, add the butter to mellow the flavor and add the chopped dill.

Step 7

In a separate pan put some salt and a dash of vinegar and bring almost to a boil. Take a ladle and break an egg into it. Poach the egg in the ladle so the yolk remains soft and is encased in the egg white.

Step 8

Serve each portion with the poached egg and a sprig of dill on top.

Step 9

This soup is very hearty and could easily be served as meal on its own with your favorite bread.